Monte Carlo
4907 48 Avenue Camrose AB T4V 0J4 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were being stored on the counter. Please store wet cleaning cloths in chlorine (bleach) at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The bulk container scoops were being stored with the handle touching the product. Please ensure they are stored with the handle facing up or in a separate clean container outside the bulk bin.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked bacon was measured at 38C near the grill. Reminded operator it needs to be either maintained at >60C or <4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for sanitizer concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not stocked with paper towel initially. Operator replaced the paper towel during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were being stored on the counter. Please store wet cleaning cloths in Chlorine (bleach) at 100 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were using the washroom sink for handwashing. Please stop using the washroom sink and use the dedicated hand sink in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup & lasagna sauce measured at 45 and 50C. Operator reheated both on the stove to 74C and placed it in the hot holder. Please ensure you are reheating the items to at least 74C prior to placing them in the hot holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked vegetables were cooling in a container with saran wrap on it. Please cool items without a lid to increase air circulation and allow heat to escape. This will help facilitate proper cooling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Processed (cut) broccoli and lettuce was being stored at room temperature. This was moved into the cooler. Please ensure any processed vegetables are stored <4C or >60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shrimp was thawing at room temperature in a container of water. Shrimp was moved to the sink and placed under cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was stocked with liquid soap and paper towels. Hand sink was leaking. Please have this repaired.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was not available. New QUAT sanitizer (200 ppm) was made immediately. Please ensure that a ready to be used surface sanitizer is available at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored closer to fried meat in the walk-in freezer. Please ensure that raw meat and poultry are stored at the lowest shelf and separated from other food products
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- i) Operator left the cold holding equipment in food prep area open while making food and temperature rose to 15 C for less than 2 hours according to him. ii) Hot holding was turned off and temperature was down to 55 C (less than 2 hours). Food was reheated to 74 CPlease ensure that temperature is maintained below 4 C and above 60 C for cold and hot holdings, respectively at all times
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser was damaged, and no soap was available. Operator provided a handheld pump soap dispenser for use till the damaged dispenser is replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Raw meat was being stored above ready to eat foods (cheese). Please ensure raw meat is stored below any ready to eat foods to prevent accidental contamination. 2. Food items were being stored uncovered in the cooler. Please ensure they are covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The back prep cooler measured at 6C. Please ensure the cooler is maintained at a temperature of <4C. 2. Rice & soup were measured in the hot holding units at ~15 C. Please ensure these items are reheated to 74C prior to being placed in the hot holding units. The hot holding units must maintain a minimum temperature of 60C.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require additional cleaning: -Behind the pizza oven-Under the prep cooler-The cooler fan -The roof of the microwave-The can opener
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food safe sanitizer available. Please purchase a food safe sanitizer (QUATs or chlorine).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for your sanitizer. Please purchase test strips and test your solution frequently to ensure it is at an appropriate concentration (Chlorine - 100 ppm, QUATs - 200 ppm).
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require additional cleaning: -Behind the pizza oven-Under the prep cooler-The cooler fan -The roof of the microwave-The can opener
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?